Name: One Pot Creamy Goat Cheese Penne with Asparagus, Peas, Carrots & Dill
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 6 medium carrots; 1 small bunch fresh dill; 3 cups frozen peas; 3 (113 g) logs goat cheese; 425 g penne pasta; black pepper; extra virgin olive oil; garlic powder; onion powder; salt

One Pot Creamy Goat Cheese Penne with Asparagus, Peas, Carrots & DillOne Pot Creamy Goat Cheese Penne with Asparagus, Peas, Carrots & Dill — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

6 medium carrots

1 small bunch fresh dill

3 cups frozen peas

3 (113 g) logs goat cheese

425 g penne pasta

black pepper

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until starting to soften, about 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel, trim, and halve carrots lengthwise, then cut crosswise into thin half-moons. Place in a large bowl.

Snap (or cut) off woody ends of the asparagus; cut spears into 1-inch long pieces. Add to the bowl with the carrot, along with the peas.

When the pasta is starting to soften, add veggies to the pot and stir for a few seconds. Continue to cook until pasta and veggies are fork-tender, 5-7 minutes more. (Reserve bowl for the next step.)

Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl.

Crumble goat cheese into the bowl with the dill.

When the pasta and veggies are done, drain in a colander and return to the pot. Add dill, goat cheese, oil, and spices then set over medium heat. Cook, stirring constantly, until cheese is melted and sauce coats the pasta, about 1 minute. Remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

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